Impact of the degree of cooking on starch digestibility of rice - An in vitro study.


The impact of cooking degree on the starch digestibility of a non-waxy, cooked rice was examined through a simulated gastro-small intestinal in vitro digestion model. The starch hydrolysis of both non-homogenised and homogenised cooked rice samples during simulated digestion was also compared in order to examine the impact of grain structure on starch… (More)
DOI: 10.1016/j.foodchem.2015.03.127


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